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Le Chaudron recipe
Tarte aux épinards et pignons
Spinach, ricotta and pine nut tart
⏱ 50 minServes 6Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1all-butter shortcrust pastry250 g (9 oz)
800 g (28 oz)fresh spinach
200 g (7 oz)ricotta
100 g (3½ oz)crumbled feta
60 g (2 oz)pine nuts
3whole eggs
200 ml (¾ cup)thick crème fraîche
3 clovesgarlic
1yellow onion
60 g (2 oz)grated Parmesan
3 tbspolive oil
1 pinchnutmeg
1 tspfine salt
1 tspfreshly ground pepper
1 tbspbutterfor the pan
- 1 all-butter shortcrust pastry 250 g (9 oz)
- 800 g (28 oz) fresh spinach
- 200 g (7 oz) ricotta
- 100 g (3½ oz) crumbled feta
- 60 g (2 oz) pine nuts
- 3 whole eggs
- 200 ml (¾ cup) thick crème fraîche
- 3 cloves garlic
- 1 yellow onion
- 60 g (2 oz) grated Parmesan
- 3 tbsp olive oil
- 1 pinch nutmeg
- 1 tsp fine salt
- 1 tsp freshly ground pepper
- 1 tbsp butter for the pan
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the pastry out 15 minutes before using. Preheat the oven to 180 °C (350 °F) fan. Butter the 28 cm (11 in) tart pan and roll the pastry to 4 mm (⅛ in).Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Lift the pastry into the pan and press it against the sides. Prick the bottom well with a fork, cover with parchment and pie weights and blind-bake for 10 minutes at 180 °C (350 °F).
- Meanwhile, toast the 60 g (2 oz) of pine nuts in a small dry skillet for 3 minutes, stirring constantly, until golden.
- Wash the 800 g (28 oz) of fresh spinach in plenty of water and spin dry. Finely dice the yellow onion. Remove the germ from the 3 garlic cloves and crush them.
- Heat 3 tbsp of olive oil in the large skillet over medium heat and soften the onion for 5 minutes. Add the garlic and cook 1 minute, then the spinach a handful at a time; cook over high heat for 5 minutes.
- When the spinach has wilted, drain it in a colander, pressing hard with the back of a spoon to remove all the water — otherwise the tart will be soggy.
- Take out the crust and remove the parchment. In the medium bowl, whisk the 3 eggs with the ricotta, crème fraîche, nutmeg, salt and pepper until smooth.
- Spread the cooled spinach over the crust, crumble the feta on top and pour the ricotta custard evenly over. Sprinkle generously with the pine nuts and grated Parmesan. Bake for 30 minutes at 180 °C (350 °F) until golden.
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